Autor: Dufour, D.L.
- Digestibility prediction of cooked plantain flour as a function of water content and temperature
- A reappraisal of nitrogen-to-protein conversion factors in cassava roots
- Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp
Autor: Giraldo Toro, Andrés
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